2 bunches French breakfast radishes or other small radishes, trimmed, thinly sliced on diagonal

Preparation

Preheat oven to 375°F. Place mushrooms
in large bowl. Toss with 4 tablespoons
oil. Scatter mushrooms on rimmed baking
sheet. Sprinkle with coarse salt and pepper.
Roast until tender, stirring occasionally, 25
to 30 minutes. Cool up to 2 hours.

Place large bowl of cool water near
stovetop. Pour additional water into large
skillet to reach depth of 2 inches. Add
1 tablespoon lemon juice and generous
sprinkling of coarse salt to skillet. Bring
water to simmer over medium heat. Crack
eggs, 1 at a time, into water (whites may
spread). Simmer until whites are cooked
through and yolks are still soft, occasionally
spooning water over, about 3 minutes.

Using slotted spoon, transfer eggs
to bowl of cool water. Reserve skillet
with poaching water. DO AHEAD: Can be
made 2 hours ahead. Let stand at room
temperature. Bring reserved skillet of water
to simmer. Rewarm eggs 1 minute.

Whisk remaining 2 tablespoons oil and
2 tablespoons lemon juice in another large
bowl to blend. Season dressing to taste with
coarse salt and pepper. Add frisée, radishes,
and mushrooms and toss to coat. Divide
salad among plates. Top each salad with
poached egg and serve.

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Recent Review

I made this as is except I soft-boiled eggs instead of poaching (I'm afraid of poaching; will try it sometime when I am feeling brave). Also used grown-up (not baby) arugula because I couldn't find frisee. It was excellent nonetheless -- perfect summer dinner with minimal effort.